Cress and cucumber sandwiches

Total time: 15m
Preparation Time: 15m

For 8 piece

Nutritional Information

Contains 112 Kcal, 2g Protein, 9g Carbohydrates, 7g Fat


  • 50 g butter, soft
  • 1 organic lemon, a little grated zest
  • 8 slices toast bread, crusts removed
  • 30 g garden cress
  • 0.25 cucumber, thinly sliced lengthwise
  • 0.5 tsp sea salt

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  • Combine the butter, lemon zest and fleur de sel. Spread the butter on the toast bread, cut the slices in half. Top half with the cress and cucumber. Place the remaining slices on top, press down gently.
  • Tip:

    Dry the crusts and blitz into breadcrumbs in a food processor.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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